Egg Drink

Name: Egg Drink
Ingredients: the whites of two eggs; one-half cup of cream; the juice of half a lemon; a few nuts; a tablespoonful of raw wheat

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Nourishing drink.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 81. The excerpt below is the record exactly as published.

the juice of half a lemon, pouring juice slowly. Fine summer drink and is good for invalids. May be used moderately in winter. EGG DRINK. Take the whites of two eggs. Beat until frothy. Gradu- ally beat into it one-half cup of cream and lastly the juice 150 of half a lemon. Used with a few nuts and a tablcspoonful of raw wheat

Cook this with the app: pantry check, scaling, and the assistant.